Crispy Blueberry Tart
(vegan, GF, and no-added sugar)

1 pint blueberries
1 Tbs agave
2 tsp tapiocoa starch

crust:
1 ¼ cup almond flour
1 cup oats
¼ cup agave
1 tsp. baking powder
½ tsp salt
4 Tbs coconut oil
2 Tbs crushed nuts (walnut/pecans)

-Preheat oven to 350

-In small bowl toss blueberries in agave and tapioca starch until completely coated. Set aside

-Mix almond flour, oats, baking powder, and salt in medium bowl.
Whisk, add in coconut oil. Using hands work into a crumble mixture (holds together when pressed).
-Remove ½ of crumble for topping.
-Pour crumble into a 9inch pie pan and press into edges and bottom evenly.
-Pour blueberries over crust. Add on chopped nuts. Top with remaining crumble.

-Bake 40-45 minutes.
-Check on tart about 20 minute in, if sides look brown, tent the baking dish with tin foil, ensuring the tart is evenly baked.
-After 40 minutes, remove from oven and let cool.